📝 About This Recipe
Transform humble celery stalks into a sophisticated, tang-forward snack through the ancient art of wild lacto-fermentation. Unlike vinegar pickles, these are cured in a natural sea salt brine, developing a complex 'fizzy' sourness and a wealth of gut-healthy probiotics. Infused with garlic, dill, and a hint of chili, this recipe elevates celery into a crisp, savory powerhouse that brightens any palate.
🥗 Ingredients
The Vegetables
- 2 large heads Fresh Celery (organic preferred, firm and bright green)
- 6 pieces Garlic Cloves (smashed and peeled)
- 1 large bunch Fresh Dill (including stems and heads if available)
- 2 pieces Small Red Chili (split lengthwise for a hint of heat)
The Brine & Aromatics
- 4 cups Filtered Water (chlorine-free to protect the bacteria)
- 2 tablespoons Sea Salt (non-iodized, such as Himalayan or Celtic salt)
- 1 tablespoon Black Peppercorns (whole)
- 1 teaspoon Mustard Seeds (yellow or brown)
- 1 teaspoon Coriander Seeds (whole)
- 2 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Thoroughly wash the celery stalks, removing any dirt from the base. Trim the ends and cut the stalks into uniform sticks that are roughly 1 inch shorter than the height of your wide-mouth quart jars.
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2
Prepare the brine by whisking 2 tablespoons of sea salt into 4 cups of room temperature filtered water until the salt is completely dissolved.
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3
Sterilize two quart-sized glass canning jars and their lids with boiling water and let them air dry completely.
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4
Divide the smashed garlic, black peppercorns, mustard seeds, coriander seeds, and bay leaves equally between the two jars.
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5
Place a generous sprig of fresh dill and one split chili into each jar, pressing them against the glass for an aesthetic look.
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6
Pack the celery sticks vertically into the jars as tightly as possible. A tight pack ensures the vegetables stay submerged under the brine.
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7
Pour the prepared brine over the celery, ensuring the liquid covers the vegetables entirely while leaving at least 1 inch of headspace at the top of the jar.
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8
Place a fermentation weight (or a small clean glass pebble) on top of the celery to keep all solids submerged beneath the liquid line to prevent mold.
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9
Seal the jars with a fermentation lid (airlock) or a standard lid screwed on loosely to allow fermentation gases to escape.
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10
Place the jars in a cool, dark spot in your kitchen (65-75°F) out of direct sunlight. Place a tray underneath to catch any potential overflow.
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11
Allow the celery to ferment for 7 to 10 days. Around day 3, you may notice the brine becoming cloudy and small bubbles forming; this is a sign of healthy bacterial activity.
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12
Taste the celery on day 7. If it has a pleasant, sharp tang and the desired crunch, remove the weight and move the jars to the refrigerator. If you want it more sour, let it ferment for another 2-3 days.
💡 Chef's Tips
Always use filtered or spring water, as chlorine in tap water can kill the beneficial Lactobacillus bacteria. Keep everything submerged; any vegetable matter exposed to air can develop kahm yeast or mold. If using a standard lid, 'burp' the jar daily by quickly opening and closing it to release built-up carbon dioxide. The brine will naturally turn cloudy—this is perfectly normal and a sign of successful fermentation. Do not use table salt with anti-caking agents, as they can make the brine murky and impart a bitter metallic taste.
🍽️ Serving Suggestions
Chop finely and fold into a classic egg or tuna salad for a probiotic crunch. Serve alongside a spicy Bloody Mary as the ultimate functional garnish. Pair with a sharp sharp cheddar cheese and crusty sourdough for a simple ploughman's lunch. Use the leftover 'sour brine' as a secret ingredient in vinaigrettes or as a salty 'chaser' for whiskey shots. Serve as a refreshing side to heavy, fatty meats like braised pork belly or roasted duck.